My Kind of Food is a very personal book from John Torode, full of the food that he loves to cook and eat, recipes that he makes away from the cameras and professional kitchens. In John's words: 'My world as I know it started with my Nanna's roasting tin, a chicken and a wooden spoon. The food she cooked was always simple, but delicious. Her cauliflower cheese was awesome, her caramel slice wonderful and I am still searching for a recipe to make her apple tea cake. So life started simply for me. Since then I have cooked in professional kitchens, run my own restaurants and done a lot of telly. Some of you may have eaten in my restaurants, some may have seen me on MasterChef, but I guess that not many of you know what I really cook for myself and my friends and family. This book is about how I cook at home and the chapters reflect me and the things in life I love - how I eat and how I cook. At its heart, it is simple, but it's definitely also influenced by my years in restaurant kitchens. I don't tend to define my food by type or style. I guess you could say that these are my real favourites - a behind-the-scenes look at my own kitchen!' BRUNCH TO LUNCH The Aussie in me is all about eating through the morning. My perfect day starts slowly - if breakfast is the meal of kings, then brunch is the food of emperors. FOR THE FAMILY Although I am a professional cook, I have a number of dishes that I rely on at home. They are all tried-and-tested, some are posh, some are simple, but all are favourites. IN A RUSH I cook every day, but sometimes it needs to be quick and easy. But there's no reason why a quick meal should not be tasty. STORES AND LEFTOVERS Great food is created from necessity. Open your cupboards and look for the potential in your fridge. For many a minefield, but for me a gold mine. These are the recipes I know well from being a boy and watching in wonder what could be made with a bit of this and a bit of that. Not complicated just delicious. ALL OUTSIDE Well, I am an Aussie. Some of the best food in the world is cooked outside, where having fun is as important as cooking. AND TO FINISH I love a good dessert. A proper steaming pudding with thick custard or real ice cream. It's all about being a kid and not caring about sugar and spice. Cakes and tarts and pies and lots of them.
In this meaty book, the author explains every which way to cook with beef, and the multitude of tasty, global recipes ranges from the staple pies and stews of peasant cooking to the melt-in-the mouth delicacies of haute cuisine.
Restaurateur and fowl expert John Torode delves into and demystifies the world of feathered foodstuffs, not only presenting every which way to treat the humble chicken, but also revealing the secrets to cooking the whole variety of edible birds.
This cookbook offers the authority of a professional chef with the accessibility of a home cook, for truly delicious recipes. John and Lisa love to entertain and they both love to cook. What they enjoy the most is to see other people really enjoy cooking, feeling empowered and confident to just go for it, as much as they do. They understand that busy families need simple recipes for them to succeed in eating nourishing food from scratch, so they’ve collated some of their favourite, super-easy recipes from their ITV show John & Lisa’s Weekend Kitchen for you try at home. John and Lisa’s Kitchen covers all bases, including chapters on Breads and Brunch, One Pan Wonders, Fakeaways, Speedy Go-tos, Family Favourites, Special Night In dinners and Sweet Treats. Whether you want to rustle up a Veggie Chilli Bake for a midweek meal, make Turkish Eggs with Yoghurt Flatbreads for brunch, impress your weekend guests with Beef Wellington, or do some family baking with Lisa's Favourite Double Chocolate Cake, John and Lisa want to bring love, creativity and inspiration into your kitchen.
Limited edition presented in a special slip case and signed by John and GreggThe MasterChef Kitchen Bible - all the know-how you need to become a MasterChef in your own kitchen. Featuring 100 classic recipes essential for every chef's repertoire from Eggs Benedict to luscious Lemon Tart and 30 iconic recipes from the TV series.Impress your friends by filleting flat fish or baking a perfect soufflé with 150 skills classes and find out the recommended kit all aspiring MasterChefs should have from the best knives to the perfect pans. Plus, "Ingredients Know-How" sections will point you in the right direction demonstrating favourite flavour pairings and tips on what's in season when so you can create a winning menu.Do you know an aspiring MasterChef? If so, then the MasterChef Kitchen Bible is the perfect gift for them.
It has been the fate of many books on John to be left unfinished, for its interpretation naturally forms the crowning of a lifetime. I have myself been intending to write a book on the Fourth Gospel since the 'fifties, before I broke off (reluctantly) to be Bishop of Woolwich, though I am grateful now that I did not produce it prematurely at that time. It means however that I shall be compelled to refer to and often recapitulate material directly or indirectly related to the Johannine literature, which I have written over the years (some of it indeed while I was bishop). Many scholars in fact, if not most now, think that the author of the Gospel himself never lived to finish it and have seen the work as the product of numerous hands and redactors. As will become clear, I prefer to believe that the ancient testimony of the church is correct that John wrote it 'while still in the body' and that its roughnesses, self-corrections and failures of connection, real or imagined, are the result of its not having been smoothly or finally edited. If so I am in good company. At any rate who could wish for a better last testimony from his friends than that 'his witness is true' (John 21.24)? In other words, he got it right--historically and theologically. --from the Introduction At the time of his death in December 1983, John Robinson had completed the text of the book on which his 1984 Bampton lectures were to be based, so that it is possible to see the full details of his extremely controversial argument that the Gospel of John was the first Gospel to be written. Dr. Robinson himself once described the dawning of his conviction that this was the case as a 'Damascus Road experience', and his presentation of the evidence is made with all the customary vigor with which he would argue for something in which he deeply believed. The objections which need to be overcome to stand on its head what has long been one of the fundamental assumptions of New Testament scholarship are substantial, but here once again Dr. Robinson shows that so much of what is taken as established fact in that area is no more than preference and presumption. Certainly he will provoke rethinking on a whole series of topics, from the chronology of Jesus' ministry to the nature of his teaching. As The Listener said of the equally controversial Redating the New Testament: The greatest pleasure Dr. Robinson gives is purely intellectual. His book is a prodigious virtuoso exercise in inductive reasoning and an object lesson in the nature of historical argument and historical knowledge. This sequel equals, if not excels, its predecessor in those respects and is a fitting tribute to a brilliant New Testament scholar. The manuscript was prepared for publication by Dr. Chip Coakley, Dr Robinson's pupil, now Lecturer in Religious Studies in the University of Lancaster.
Good Mood Food' features traditional dishes such as coq au vin, eggs benedict and deep fried hake with chips, sat alongside more exotic recipes such as baba ganoush, seafood laksa and tuna sashimi salad. Each chapter also contains a section of desserts to complement the main dishes.
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